Background: Limiting consumption of eggs, which are high in cholesterol, is generally recommended to reduce risk of cardiovascular disease. However, recent evidence suggests that dietary cholesterol has limited influence on serum cholesterol or cardiac risk.

Objective: To assess the effects of egg consumption on endothelial function and serum lipids in hyperlipidemic adults.

In the acute phase, participants were randomly assigned to one of the two sequences of a single dose of three medium hardboiled eggs and a sausage/cheese breakfast sandwich.

In the sustained phase, participants were then randomly assigned to one of the two sequences of two medium hardboiled eggs and 1/2 cup of egg substitute daily for six weeks. [Egg substitute is 99% egg whites plus 12 vitamins & nutrients including the essential B vitamins riboflavin, B-12, folate, and pantothenic acid. It also includes emulsifiers, stabilizers, artificial color.]